Mini Red, White & Blueberry Strawberry Shortcakes

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes - This double berry version of the classic summer dessert is perfect for your next gathering. Easily made ahead for stress-free entertaining!

To start my 4th of July cookout menu, I thought I’d go with the most important course – clearly that would be dessert. And it wouldn’t be summer without strawberry shortcake!

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Enter: these amazing, locally grown, spray free strawberries! (Have I mentioned before how much I love the produce near my new home? Haha, I’m sure more than is necessary… Check out my post on the Hood River Fruit Loop for another fun and fruity read!)

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Anyway, back to the berries. After thinking strawberries was IT, I was cruising through the rest of the farmer’s market and saw these blue babies. I just couldn’t decide between those and the strawberries – so I decided the only logical solution was to indulge and go for both! Duh…

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

 Gypsy was also very excited :)

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

And Kea perked up from her spot next to the bench!


I also decided that I’d do mini shortcakes – that way I didn’t have to choose one fruit over the other :) I know, I’m a glutton… And don’t ask me to mix them together on the plate, I just can’t do it, hahaha! Others of you will know exactly what I mean! The recipe for the shortcakes is one I adapted from my trusty America’s Test Kitchen cookbook. They usually hit things right on the mark, but no matter how many times I’ve made these exactly per their instructions, the flavor is decent, but they don’t rise enough. Don’t get me wrong – a shortcake is supposed to be just that – however, you need to be able to split them in half to fill with delicious fruity goodness! (For a gluten free, dairy free biscuit that would work well as a shortcake substitute, check out my “Special Dietary Needs” Pinterest board for a yummy looking recipe from a fellow blogger. I haven’t tried it, but it looks flakey and delicious! There is also a lemon pound cake that would be great as well.)

MAKE-AHEAD TIP: Both of the fruit sauces can be made the day before and refrigerated. The shortcakes can be fully baked the day before and covered until ready to serve, or you can prepare and refrigerate scooped but unbaked shortcakes for up to two hours to bake off just before serving. Make your whipped cream just before you serve.


To start, get your fruit going so the juices and flavors have time to come together while you prep the shortcakes.

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Crush 1 cup of strawberries (pre washed and hulled) with a potato masher or fork.

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes
Slice the remaining strawberries and combine with the crushed, adding the lemon juice and sugar.

Let sit until ready to serve. If prepared ahead, let come to room temp before serving.

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Next, heat 1 cup berries, plus the sugar, lemon juice and zest in a small sauce pot over medium heat, bringing to a simmer.

While the berries warm, combine the cornstarch with the water and mix well, set aside.

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes
After the mixture has simmer for about a minute, add the cornstarch mixture and heat for 2-3 more minutes until some berry skins burst and the juices begin to thicken.

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Remove from heat and add the remaining cup of fresh berries. Set aside until ready to serve. Plenty of whole berries with a nice tangy sauce!

If prepared ahead, let come to room temp before serving. Add water a tbsp. at a time if mixture became too thick during refrigeration.


On to the shortcakes! Preheat oven to 400* F and line a baking sheet with parchment.

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

In a food processor or medium bowl, add the flour, sugar, baking powder, baking soda and salt. Pulse or stir with a fork until combined. Add the chilled butter pieces, making sure none stick together. Pulse until the mixture resembles coarse sand (see above photo). Alternatively, use a pastry cutter to work in the butter.

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

If you used a food processor, transfer the flour/butter mixture to a medium bowl. Combine the milk and lemon juice* – mixture will thicken slightly. Then add the mixture and the egg into the dry ingredients, stirring and folding to combine, just until there are no dry or wet ingredients left unincorporated. Do not over work.

Ingredient Tip: Instead of using the half & half or milk with the lemon juice, you may substitute 1/2 cup plus 1 tbsp. buttermilk.

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

With a small/medium cookie or ice cream scoop, portion out 16 shortcakes onto prepared baking sheet. These should look to be about the size of a cream puff.

If you don’t have a scoop, dump dough onto a floured surface and gently press to about an inch thick. Cut using a 2 inch round cookie/biscuit cutter or small glass. If cutting them out, they won’t get as tall as if “dropping” them by scoop, but they will still be delicious!

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Brush the egg white/water mixture over each shortcake and sprinkle with sugar.

Ingredient Tip: To top the shortcakes, try using demerara (or other large crystal raw sugar) – the flavor and slight crunch is delightful!

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Bake for 8-10 minutes until the tops spring back just a bit (not still raw) when lightly pressed and are golden brown. Let cool for about 10 minutes. In the meantime, make your whipped cream.


 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Pour the cream into the bowl of your stand mixer or a large mixing bowl. Using the whipping attachment on your stand or hand mixer, whip on low until the cream begins to froth, about 1 minute. Add the sugar and any flavorings.

Whip on medium high until soft peaks form, about 2-3 minutes. Scrape the bottom with a rubber scraper to make sure all the sugar is well incorporated.

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Whip on high until stiff peaks form, about 30 seconds to a minute more. Be careful not to over-whip.

You can definitely whip cream by hand as well – just get a good grip on your whisk and go to town! Bonus – you get your arm workout for the day :) If you are really crunched on time, skip the homemade whipped cream but make sure you buy a decent real or soy whipped cream instead. Don’t buy the crap that’s sold in the freezer… Just don’t do it!

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes
To Serve: Split two mini shortcakes in half, topping one shortcake bottom with a 1-2 tbsp. blueberry sauce and the other with about 1/4 cup strawberries. Add a generous spoon of whipped cream to each and top with the other shortcake halves, garnishing with additional whipped cream and fruit if desired.

(Sorry there aren’t any photos of me prepping to serve, I just couldn’t stop myself from getting these to my mouth as fast as possible!)

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Which do you think will be your favorite? Strawberry?

So juicy, with the perfect amount of strawberry sweetness and tang…

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Or blueberry? With that hit of citrus from the lemon juice and zest…

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes

Good thing there are more shortcakes!!!! I think I’ll have a couple for breakfast in the morning… What?! People eat biscuits and gravy all the time! This is healthier than that :)

 

MacSuzie | Mini Red, White and Blueberry Strawberry Shortcakes Thank goodness they are small because I have to have one of each every time…  And if you run out of shortcakes, the fruit is amazing in yogurt, on oatmeal or ice cream, or in smoothies. Mmmmmmm…


 

Keep scrolling for the berry shortcakes recipe, or click one of the links below to explore my other 4th of July recipes :)

Cocktail: The Bomb Pop

Main Dish: Homemade Veggie Burgers with Blue Cheese & BBQ Sauce

Sides: Tin Foil “Camping” Potatoes & In-Husk Roasted Corn

And here is my post about the table decor, complete with a tutorial on how to fold a bandana napkin pocket :)

MacSuzie | 4th of July Feast - Check out my party table for the 4th of July! Quick decor and easy recipes, plus a cocktail for good measure :)

Happy 4th of July, Everyone!


 

Mini Red, White & Blueberry Strawberry Shortcakes
Serves 8
This double berry version of the classic summer dessert is perfect for your next gathering. Easily made ahead for stress-free entertaining!
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Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
For The Strawberries
  1. 1 1/2 lbs. (2 pints) ripe strawberries
  2. 1 tbsp. lemon juice
  3. 3 tbsp. granulated sugar
For The Blueberries
  1. 2 cups (about 1 pint) blueberries
  2. 2 tbsp. lemon juice
  3. 2 tsp. lemon zest
  4. 1/4 cup granulated sugar
  5. 2 tsp. cornstarch
  6. 2 tsp. water
For The Shortcake
  1. 1/2 cup half & half or milk*
  2. 1 tbsp. lemon juice*
  3. 2 cups (10 oz.) unbleached all purpose flour
  4. 1/3 cup sugar
  5. 1 tbsp. baking powder
  6. 1/2 tsp. baking soda
  7. 1/2 tsp. salt
  8. 8 tbsp. (1 stick) butter, chilled, cut into 1/2 inch pieces
  9. 1 egg, beaten
  10. 1 egg white, beaten w/ 2 tsp. water
  11. sugar for sprinkling*
For The Whipped Cream*
  1. 1 1/2 cups heavy whipping cream, cold
  2. 3 tbsp. granulated sugar
  3. 1 tsp. vanilla extract, optional
Ingredient Notes
  1. * Instead of the half & half or milk and the lemon juice, you may substitute 1/2 cup plus 1 tbsp. buttermilk.
  2. * To top the shortcakes, try using demerara (or other large crystal raw sugar) - the flavor and slight crunch is delightful!
  3. * If you are really crunched on time, skip the homemade whipped cream but make sure you buy a decent real or soy whipped cream instead. Don't buy the crap that's sold in the freezer... Just don't do it!
Strawberry Preparation
  1. Wash and hull the strawberries.
  2. Crush 1 cup strawberries with a potato masher or fork.
  3. Slice the remaining strawberries.
  4. Combine the sliced strawberries with the crushed, adding the lemon juice and sugar.
  5. Let sit until ready to serve. If prepared ahead, let come to room temp before serving.
Blueberry Preparation
  1. Wash berries and remove any rogue stems or extra mushy berries.
  2. Heat 1 cup berries, plus the sugar, lemon juice and zest in a small sauce pot over medium heat, bringing to a simmer.
  3. While the berries heat, combine the cornstarch with the water and mix well. Set aside.
  4. Once the berries simmer for about a minute, add the cornstarch mixture and heat for 2-3 more minutes until some berry skins burst and the juices begin to thicken.
  5. Remove from heat and add the remaining cup of berries. Set aside until ready to serve.
  6. If prepared ahead, let come to room temp before serving. Add water a tbsp. at a time if mixture became too thick during refrigeration.
Mini Shortcake Preparation
  1. Preheat oven to 400* F and line a baking sheet with parchment.
  2. In a food processor or medium bowl, add the flour, sugar, baking powder, baking soda and salt. Pulse or stir with a fork until combined.
  3. Add the chilled butter pieces, making sure none stick together. Pulse until the mixture resembles coarse sand. Alternatively, use a pastry cutter to work in the butter.
  4. If using a food processor, transfer the flour/butter mixture to a medium bowl.
  5. Combine the half & half or milk with the lemon juice* - mixture will thicken slightly.
  6. Add the mixture and the egg to the dry ingredients, stirring and folding to combine. Mix only until there are no dry or wet ingredients left unincorporated. Do not over work.
  7. With a small/medium cookie or ice cream scoop, portion out 16 shortcakes onto prepared baking sheet. (If you don't have a scoop, dump dough onto a floured surface and gently press to about an inch thick. Cut using a 2 inch round cookie/biscuit cutter or small glass.)
  8. Brush the egg white/water mixture over each shortcake and sprinkle with sugar.
  9. Bake for 8-10 minutes until the tops spring back just a bit (not still raw) when lightly presses and are golden brown. Let cool for about 10 minutes.
Whipped Cream Preparation
  1. Pour the cream into the bowl of your stand mixer or a large mixing bowl.
  2. Using the whipping attachment, whip on low until the cream begins to froth, about 1 minute. Add the sugar and any flavorings.
  3. Whip on medium high until soft peaks form, about 2-3 minutes. Scrape the bottom with a rubber scraper to make sure all the sugar is well incorporated.
  4. Whip on high until stiff peaks form, about 30 seconds to a minute more. Be careful not to over-whip. (or whip by hand if you have the gusto!)
To Serve
  1. Split two mini shortcakes in half, topping one shortcake bottom with a 1-2 tbsp. blueberry sauce and the other with about 1/4 cup strawberries.
  2. Add a generous spoon of whipped cream to each and top with the other shortcake halves, garnishing with additional whipped cream and fruit if desired.
Make-Ahead Tips
  1. Both of the fruit sauces can be made the day before and refrigerated. The biscuits can be fully baked the day before and covered until ready to serve, or you can refrigerate scooped but unbaked shortcakes for up to two hours to bake off just before serving.
  2. Leftover fruit? Both are amazing in yogurt, on hot cereal or ice cream or in smoothies. Or just with a spoon... :)
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen
MacSuzie http://macsuzie.com/

9 Responses to Mini Red, White & Blueberry Strawberry Shortcakes

  1. I bet these would be delish with uncooked berries, too. I prefer fresh fruit to cooked fruit most of the time—but either would be amazing!

    • MacSuzie says:

      Very true, and I am usually the same way, but I wanted the blueberries to have a little sauce too :) By cooking half of them just slightly and then adding the fresh half, you get the best of both worlds – which brings me to realize that I made an error! I forgot to tell everyone to add the second cup of FRESH blueberries after the others were warmed! Thank you thank you thank you! (and thanks for stopping by!)

  2. pechluck says:

    Fresh whipped cream is always the correct answer to what goes with fresh berries!

  3. mdott922 says:

    Mmm! Looks delicious! I’ll be pinning this post!

  4. Yum! And, your dogs are SO adorable! I love them! And the shortcakes, of course ;)

  5. […] Mini Red White and Blueberry Strawberry Shortcakes by Mac Suzie […]

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